Mobile Navigation

Search form

You are here

Tangzhong or Japanese Milk Bread Variant

Tangzhong or Japanese Milk Bread Variant

Just for giggles and pure laziness, I didn't knead the Japanese Milk Bread this time - just a few stretches and folds like it was an artisan bread. The dough was sticky and I just placed it into a loaf pan for sandwich bread.

The water roux (1 part flour to 5 parts water) was 20% of the total dough and I used all purpose unbleached flour instead of the usual bread flour.

The first step is to make a roux with all of the water (33% of total flour) and 1/5 of that weight as flour (7% of total flour). Heat that to 150 F or until it thickens and lines trail the whisk. Cool and either cover with plastic wrap or butter to stop a film from forming.

Mix in the remainder of the ingredients and let sit covered for 20 min. Stretch and fold and return to rising container. Repeat the process twice more (20 - 30 minutes apart) or until the dough is shiny or silky. Let this rise 1.5 times to twice the original volume.

Gently flatten and roll for loaf pan baking. Proof until 1.5 times it's volume or about 1.5" above the lip of an 8.5"x4" loaf pan.

Glaze with egg wash and bake at 350 F for 40 min or until 190 F to 200 F internally. Cover with foil if the top gets too dark. Tip onto a rack to cool.

I was interested in this because I only have AP flour on hand(GMAP, bleached).

As I also don't have any commercial yeast on hand, I made a sourdough version.

Also, as I knew I would be making rolls(6", sub type x 12) which would require more dough handling, I kneaded in 14g extra flour. Actually, as I was making 44 oz of dough, I ultimately added 28g(1 oz) extra flour. So I ended up with 45 oz of dough.

All in all, quite pleased with the results. I did reduce the sugar to 9% also.

Thanks. I will probably make this again, as this may be the only type flour I can get for a while.

I use AP flour fairly consistently for this bread. We like the texture and the lightness of the loaf. I make this bread so often, that I purchased some high sided tins on a British Baking site, called Bakery Bits.. it was the only place I could find them. I bought two, shipping and cost were fairly reasonable, actually.

Consistent results every time. My picture was submitted to the website and they featured this bread there.

BTW, it took me a few bakes to resist the temptation to let this rise too long. It has a nice spring in the oven, so suddenly it becomes too high and the dough tears during the bake. I use a proofer box to proof my dough, which really helps in the rising.. so I find if I start the bake before it gets too tall, I can actually slice it for toast. Here is a pic of some rolls I made. Instead of rolling the three sections of dough, I rolled six and baked them in the same pans. I also like to double the recipe when I bake these. We enjoy the bread for toast and soft sandwiches and it does stay nice for a few days. I have also used this recipe to make cinnamon rolls.. very nice, small batches.

All original site content copyright 2015 The Fresh Loaf unless stated otherwise. Content posted by community members is their own. The Fresh Loaf is not responsible for community member content. If you see anything inappropriate on the site or have any questions, contact me at floydm at thefreshloaf dot com. This site is powered by Drupal and Mollom.